Jelly Thumbprint Cookies

Jelly Thumbprint Cookies

Recipe from "Passover By Design" cookbook by Susie Fishbein

Makes 30 cookies Dairy or Parve 1 cup sugar 1 cup (2 sticks) butter or margarine 3 large egg yolks Zest of one large lemon 1 and 1/4 cups matzo cake meal 3/4 cup potato starch 1/4 teaspoon fine sea salt sugar jam, flavor of your choice Preheat oven to 350 degrees F. Cover two cookie sheets with parchment paper. Set aside. In the bowl of a stand mixer, beat the sugar and butter or margarine until creamy. Add the egg yolks. Beat in the lemon zest. Sprinkle in the cake meal, potato starch, and salt. Mix until blended. Place about 1/2 cup sugar into a small bowl. Using a tablespoon measure, drop rounded spoonfuls of dough into the sugar. Shake the bowl so the dough gets coated with sugar. Re-roll into balls and drop onto prepared sheet. Leave room between the cookies for spreading. When you have a full sheet, use your thumb to make an indentation on the center of each cookie. Fill with 1/4 teaspoon of jam. Bake for 12 minutes. Allow to cool completely. Use a thin-bladed spatula to remove cookies.

Makes 30 cookies Dairy or Parve 1 cup sugar 1 cup (2 sticks) butter or margarine 3 large egg yolks Zest of one large lemon 1 and 1/4 cups matzo cake meal 3/4 cup potato starch 1/4 teaspoon fine sea salt sugar jam, flavor of your choice Preheat oven to 350 degrees F. Cover two cookie sheets with parchment paper. Set aside. In the bowl of a stand mixer, beat the sugar and butter or margarine until creamy. Add the egg yolks. Beat in the lemon zest. Sprinkle in the cake meal, potato starch, and salt. Mix until blended. Place about 1/2 cup sugar into a small bowl. Using a tablespoon measure, drop rounded spoonfuls of dough into the sugar. Shake the bowl so the dough gets coated with sugar. Re-roll into balls and drop onto prepared sheet. Leave room between the cookies for spreading. When you have a full sheet, use your thumb to make an indentation on the center of each cookie. Fill with 1/4 teaspoon of jam. Bake for 12 minutes. Allow to cool completely. Use a thin-bladed spatula to remove cookies. (Recipe from "Passover By Design" cookbook by Susie Fishbein)

Makes 30 cookies Dairy or Parve 1 cup sugar 1 cup (2 sticks) butter or margarine 3 large egg yolks Zest of one large lemon 1 and 1/4 cups matzo cake meal 3/4 cup potato starch 1/4 teaspoon fine sea salt sugar jam, flavor of your choice Preheat oven to 350 degrees F. Cover two cookie sheets with parchment paper. Set aside. In the bowl of a stand mixer, beat the sugar and butter or margarine until creamy. Add the egg yolks. Beat in the lemon zest. Sprinkle in the cake meal, potato starch, and salt. Mix until blended. Place about 1/2 cup sugar into a small bowl. Using a tablespoon measure, drop rounded spoonfuls of dough into the sugar. Shake the bowl so the dough gets coated with sugar. Re-roll into balls and drop onto prepared sheet. Leave room between the cookies for spreading. When you have a full sheet, use your thumb to make an indentation on the center of each cookie. Fill with 1/4 teaspoon of jam. Bake for 12 minutes. Allow to cool completely. Use a thin-bladed spatula to remove cookies.Recipe from "Passover By Design" cookbook by Susie Fishbein